Sour Cream Streusel Coffee Cake

Sour Cream Streusel Coffee Cake Recipe

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Jamallah Bergman


A yummy coffee cake that goes well with tea too!


★★★★★ 2 votes



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  • 1 1/4 c
    coarsely chopped walnuts
  • 1 1/4 c
    brown sugar, light (packed)
  • 4 1/2 tsp
    ground cinnamon
  • 4 1/2 tsp
    cocoa, unsweetened
  • 6 Tbsp
    dried currants
  • 3 c
    cake flour
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
  • 3/4 c
    (1 1/2 stick) unsalted butter, room temp
  • 1 1/2 c
  • 3 large
  • 1 Tbsp
    vanilla extract
  • 1
    (16oz) container sour cream

  • 1 c
    powdered sugar
  • 1 Tbsp

How to Make Sour Cream Streusel Coffee Cake


  1. Preheat oven to 350. Butter 12cup Bundt pan. Mix 1st 5 ingredients in small bowl. Set nut mixture aside. Sift flour,baking soda,baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cup sugar in large bowl until blended. Beat in eggs one at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
  2. Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
  3. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
  4. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temp. (Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temp).

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About Sour Cream Streusel Coffee Cake

Course/Dish: Other Breakfast, Cakes
Other Tag: Quick & Easy

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